SZKOŁA GŁÓWNA GOSPODARSTWA WIEJSKIEGO;SZKOŁA GŁÓWNA GOSPODARSTWA WIEJSKIEGO;POLSKIE ZRZESZENIE PRODUCENTÓW BYDŁA MIĘSNEGO;POLSKIE ZRZESZENIE PRODUCENTÓW BYDŁA MIĘSNEGO
the object of the application is a process for the production of dried beef, which use the beef, from elements of the participation of muscle tissue of not less than 97%, protein content of 23.5 - 25.5 g / 100 g of meat, the connective tissue content 1.4 - 1.6 g / 100 g of meat, too the value of water 75,0 - 76.5 g / 100 g of meat, the fat content of 1.2 - 1.5 g / 100 g of meathaving a ph in the 5,55 - 5,65, component colors measured in the l * a * b * of brightness (l *) for 36 - 38, for colour intensity of red (a *) 18 - 20.5 for colour intensity and hardness of 6.5 - 7.5 yellow level 38 - 41n, measured according to the modified me toda warner - bratzlera. meat in brine solution composition: 1 - 3% by weight. nacl, 0.1 - 0.8 wt%.nano2, 0.5 - 1.5% by weight. basil extract and 0.5 wt% cayenne pepper, 94.7 - 97,9 wt%.water and saline is used in quantities of up to 100% by weight of meat, meat exposes in brine by 45 - 50 hours at a temperature of 2 - 4 u00b0c, under atmospheric pressure, and then they are relaxation during the 10 - 40 minutes, at a temperature of 2 - 4 u00b0c, dried the meat cut in slices and dried by 16 to 18 hoursto achieve the humidity inside of the 28 - 30%, in the temperature of drying air 48 - 120 degrees, in conditions of forced air traffic, with an average speed of air flow of 2.5 m / s to 0,5 m / s, while ensuring at least 10 air changes per hour, and so dry with the product shall be dried tomatoes in quantities of 8 - 10 wt%.weight of the dried product and pepper of 2 - 4 wt%. weight of the dried product and cooling during the 1.5 - 2.5 hours to 18 - 22 u00b0c temperature in dry air. the object of the application is also a beef jerky.
